Roasted Strawberry Tart Recipe @pinch

The strawberries really shine in this cute strawberry tart recipe. I loved the balsamic mixed in with the strawberries. It added just enough tartness. I served it with some homemade whipped cream. Delicious and perfect for summer! Lee and I went to the Farmer's Market last weekend and bought a bunch of fresh strawberries. Knowing we wouldn't be able to finish them before they go bad, I thought I'd make a strawberry tart. However, I didn't want all the fat and calories of the deeeeeelicious cream that goes under the fruit in a fresh fruit tart. So my brain went to the easy fruit tarts I like to make. However, I'd never made one with strawberries! I'd only used peaches, apricots and apples. I searched the Internet and found that there were cooks out there who'd tried it already so I decided to give it a try too.I ended up using the crust recipe from one person and the general idea for the filling from another, but I made a change. She had used the juice of a lemon (which I'm sure would be very fresh and tasty). However, I had just about 2 teaspoons of my very good balsamic vinegar left and because it wasn't really enough to use for anything else, I thought I would substitute it for the lemon and the result was fantastic. The crust recipe made enough dough for me to make 2 smaller sized tarts have one for me and one for Lee. You can make this into one large tart if you'd like.www.trebleclefchef.blogspot.com

roasted strawberry tart
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fruit Desserts Yield: 6 Servings
Ingredients :
  • 1 cup(s) flour
  • 1 teaspoon(s) sugar
  • 1/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) unsalted butter, cold, cut into 1/2 inch pieces
  • 3 tablespoon(s) sour cream
  • 2 cup(s) fresh strawberries, sliced
  • 1/4 cup(s) sugar
  • 2 teaspoon(s) very good aged balsamic vinegar (you can substitute fresh lemon juice)
  • 1/2 teaspoon(s) corn starch
  • - pinch of salt
  • 1 - egg white, slightly beaten
  • 1-2 teaspoon(s) unsalted butter for dotting tart
  • - sugar for dusting the tart
Intructions :
  • Preheat oven to 375 degrees
  • For the crust, in a food processor, combine the flour, sugar, baking powder and salt.Pulse until mixed. Add the butter and pulse until the mixture resembles course meal. Chill the work bowl for 15 minutes
  • Replace the work bowl, add the sour cream and process until the mixture resembles coarse sand (Mine gathered up into a nice little ball and it turned out just fine). Gather the dough into a ball and pat it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes before rolling out
  • For the tart, in a medium bowl, combine strawberries, sugar, balsamic vinegar, corn starch and salt. Gently stir to combine
  • Unwrap the dough and put between to sheets of plastic wrap. Roll to an 8 inch circle (if making one large tart, roll to about 12 inches). Place rolled dough onto a sheet pan lined with parchment or a silpat mat. Pile the strawberries in the middle of the dough (try not to get too much juice) - you can lay these in a lovely pinwheel pattern if you like, but I don't have the patience for it and I like rustic looking things anyway. Use 1 cup of berries per tart if you are making 2 tarts. Don't put the berries to the edge, leave a border
  • Fold up the edges of the dough over the berries, just at the edge, overlapping and crimping a bit to seal. Lightly brush the edges of the tart with the egg. Dot the berries with a few bits of butter and sprinkle the whole thing, lightly, with some sugar
  • Bake for about 40 minutes or until golden brown.

Rated 5/5 based on 80 Reviews

Keyword : strawberry-tart-American-Fruit Desserts

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